- Figure - 1 stack.
- Chicken (to taste)
- Carrots - 1 pc
- Celery root
- White onion - 1 pc.
- Garlic - 2
- White semi-sweet wine - 100 g
- Olive oil - 50 ml
- Parmesan - 50 g
- Salt
- Pepper fragrant
- Bay leaf
Cooking method
Prepare 3-4 cups of chicken brothThrow carrots and onions into the broth and cook the chicken and vegetable broth. Remove the chicken and bay leaf. Heat olive oil in a deep saucepan or frying pan with a lid and let it heat up a little. Fry the garlic in the oil. Peel and finely chop the onion, add salt, pepper and herbs. Add rice to the onion and fry together until golden brown. Add wine and increase the heat to evaporate the alcohol. Ladle 0.5 cups of broth into the rice, peel and chop the chicken. When the rice is cooked, add the chicken and cook until done. Sprinkle the risotto with Parmesan. And serve! Author:
